 |
Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 12 |
|
These are so yummy! I got this recipe somewhere on the internet years ago and have tweaked it a bit. These freeze really wonderfully, so make extras! Even my Mexican Sister in Law has asked for this recipe and uses it herself! Ingredients:
2 lbs dry pinto beans |
1/2 lb salt pork |
1/4 cup fresh cilantro, chopped |
3 -5 fresh jalapeno peppers |
10 garlic cloves |
2 medium onions, chopped fine |
1 tablespoon salt, to taste |
3 tablespoons chili powder |
1 tablespoon cumin |
2 teaspoons dried oregano |
Directions:
1. Soak beans overnight covered w/ water. In the morning, drain off the water.
2. Mix all ingredients together in pot, cover with water by about 1 inch and bring to a boil.
3. Once boiling, turn to low and let cook all day or until beans are tender.
4. Check and stir often, adding water as necessary.
5. You can split between two crockpots and cook on high 6-7 hours or on low all day. Be warned that the juices will not be as thick as if you cooked it on the stove.
|
|